000			01982nam a2200313Ia 4500
001			37861
003			0000000000
005			20211103183956.0
008			970101s2000 000 0 eng d
020			_a0-521-40216-6
035			_a(AEA)3C5960273288403D9BC68512A3A4695D
040			_aAEA _cAEA
245		4	_aThe Cambridge world history of food / _cKenneth F. Kiple.
260			_aCambridge, U. K. : _bCambridge Univeristy Pess, _cc2000.
300			_a2v., _bill. _c26 cm.
520			_a Part 2 covers foraging and farming, and the domestication of plants and animals
520			_a Part 3 focuses on the most important beverages humans have consumed as accompaniment to foods
520			_a Part 4 focuses on the history of the discovery and importance of the chief nutrients, the nutritional deficiency diseases that occur when those nutrients are not forthcoming in adequate amounts, the relationship between modern diets and major chronic diseases, and food related disorders
520			_a Part 5 takes up the history and culture of food and drink around the world
520			_a Part 6 is devoted to food and nutrition-related subjects that are both of contemporary and historical interest
520			_a Part 7 scrutinizes mostly contemporary food related policy questions.
520			_aPresents on a global scale the works of scholars on both nutritional and food-related subjects. Endows users with an interdisciplinary foundation that uses a number of approaches to food questions ranging from the anthropological to the zoological. Contents: Part 1 collectively constitutes a bioanthropolgical investigation into the kinds and quantities of foods consumed byy early humans
650			_aFood _2sears
700			_aKiple, Kenneth F., _981769
700			_aOrnelas, Kriemhild Conee _981770
942			_cREF
999			_c51976 _d51976